Preparation

Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.

Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.

To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

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Reviews

Very good chili, with some adjustments. After the 1st 30 minutes it really needed flavor so I doubled the spices then ... it almost got there. Added some hot (Hawaiian chili) pepper powder after eating the first bowl and found it better when reheated and with a little kick. The olive - cinnamon - allspice - raisin thing really worked. Used 4 fresh ripe tomatoes and a 14 oz jar of diced. Next time I'd at least double the spices and swap out maybe half the broth for beer. For the beans, I just used a can, rinsed. Fried some onions and garlic and a bay leaf, added cumin and then the beans - sautéed till hot. Worked well with the chili and rice.

This was a very interesting Chili.
Really I should not have made it as I
do not like cinnamon and cloves but it
was so interesting I could not resist.
I was unable to enoy it for that reason
but others really did. I will try it
again omitting those 2 spices.

Great chili recipe for a change of pace. I add the beans in (canned black beans) rather than serving separately. Love the way the raisins swap their flavors with the rest of the ingrediants. If you are making ahead, do wait until the final heating and serving before adding the olives and almonds.

This is so darn delicious and different. Changes I made: Added a rinsed can of black beans during the last 30 minutes of cooking (instead of adding to the top...didn't really "get" that) and used a combo of ground turkey and beef. Next time, I'd add the raisins about ten minutes before it is finished cooking. They completely disintegrated after cooking for an hour, and I would have liked to taste them.

At last an interesting chili that isn't just about heat! This has lots of interesting flavours in it, and they all work well together, especially the olives and almonds. This will be my new chili recipe for sure!!

I'm not typically a four fork kind of
person and I have to admit that I
haven't made this recently but after
having made this for seven years in a
row for Super Bowl I let friends know
that I was doing something else.
The response was that if I wasn't
making this they weren't coming. I
quadruple the recipe and have yet to
have a tablespoon of leftovers.
I do substitute diced tomatoes and
dark beer for the broth and I double
the quadrupled spices. I typically
add the beans in for simplicity and
haven't done the rice for a few years
just to make things easy. A hit with
our crowd!

At work we were having a chili cook off,
so i found this recipe. I thought....hum
different but different enough for
people to love it! So i made it and
like others sub. beer for the broth and
just added the black beans in the end.
Everyone LOVED it! It was like a game
them trying to guess what was in it. The
ingr. really blend together well and is
a nice alternate to your regular chili.
I came in 2nd in the contest but
everyone keep telling me this should
have won 1st place!

This is my new go-to recipe for chili (although "Halftime Chili" will always hold a special place in my heart). It's filling but doesn't make me feel heavy after eating. My boyfriend and I *love* the sweetness of the raisins mixed w/ the saltiness of the green olives. And the almonds give the otherwise soft texture a very satisfying slight crunch. Perfect on cornbread. Like some other reviewers have said, you could easily increase the amount of veggies. Will be making it AGAIN and AGAIN and AGAIN.

We made this dish for superbowl
Sunday and everyone seemed to like
it. I wasn't bowled over by the
flavor because the cloves
overpowered the dish. Next time
around I would omit the
cloves,allspice and put the raisins
in before serving since I couldn't
taste them because they cooked too
long. Also, green olives do not go
with this dish! I would omit or
substitute black olives.

This is the best chili we have
ever made. Occaasionally try other
recipes but keep coming back of Havana
Moon. This only change I consistently
make is to substitute ground meat for
chunks of pork and beef, simmer meat
spices and tomato for ~4 hours for
perfect flavors.

One of my favorite meat recipes. Make a day ahead - the flavors mingle better and you can remove excess grease from the top.
There's enough flavor that you can get away with adding veggies (zuchhini, bell peppers, mushrooms, etc.) during the reheat process and cook only until tender.

This was a surprisingly big hit with everyone in my family - kids included. It is really simple to make and other meats could easily be substituted (like ground turkey). It has all the fun and complexity of flavors of chili but is actually lighter and a little sweeter. I recommend it and intend to keep it as a family regular.

made this for my
husband and a group
of friends.
everyone loved it!
instead of pork i
used ground turkey
for a healthier
touch, and i left
out the olives (i'm
just not an olive
fan). they all
loved the raisins-
something very
unexpected and
delicious in chili.

Fixed this for a
Mardi Gras lunch
after the parade
and it was a great
hit. Served the
olives separately
(not necessary to
recipe) and added a
bowl of sour cream
to garnish the
black beans.
Definitely a keeper.

After trying this
recipe last year
this is now the
only chili I make.
My husband raves
and my 20 month old
gobbles it up. I
gave it to my
mother in law and
it is now a staple
on her table too. I
follow the recipe
as written but
leave the rice.
Amazing flavour and
aroma.
.

The mix of flavors and textures is just fantastic in this chili. My wife loves this and we have had it several times. It is reminiscent of the chili here in Cincinnati with its cloves, cinnamon and allspice. I may add a bit of bittersweet chocolate to the next batch which is another ingredient in the local fare.

This is wonderful. The
only change I made was
to increase the onion,
toast the almonds and
add the black beans (one
14 oz. can) to the stew
and did not bother with
the rice. Excellent
recipe. Tastes like
empanadas! I also did
add one minced
jalapeno.
A keeper!

yum yum yum. i stayed in last night and made this chili. it was comforting and delicious. the smells that waltz through your house while this simmers on the stove are worth the trouble alone! love the almonds for the texture, and the olives and raisins are a nice yin and yang.

i made this last night almost as written (extra chili powder and raisins, beer instead of broth) and thought it was quite good. had leftovers tonight with cornbread instead of the rice, and it was fabulous! yummers!